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Grilled Quail with Ras-El-Hanout
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: Nigel Slater
| All the scents of Morocco are used in the sweet spice mixture Ras-el-hanout, with its notes of nutmeg, ginger, nigella, cinnamon and rose petals. Many delicatessens with good spice stocks have it, or you can order a particularly fragrant sachet from seasonedpioneers.co.uk or maybe even bring it back from holiday. You will need some hummus to serve with the quail. 12 large ‘oven-ready’ quail For the marinade: garlic – 4 cloves | |
| a teaspoon | sea salt |
ras el hanout – 3 tablespoons
lemon juice – 3 tablespoons
olive oil -8 tablespoons
Peel the garlic and mash it with the salt in a pestle and mortar. Add the
spice and continue mixing to a loose paste with the olive oil and the lemon
juice.
Using a heavy knife, cut the quails in half down their backbone and open
them out flat. Press them down firmly with the palm of your hand. Rub the
quail all over with the marinade, and set them aside in a dish for a good
couple of hours. Overnight will not harm them.
Get the grill or griddle pan hot, then place the quail on it,
breast side up, cooking for eight to ten minutes or less depending on their
size. Turn over, and continue cooking for a further five-eight minutes. Test
them, you want the meat to be slightly pink inside and very juicy. Serve
with spoonfuls of hummus. Offer plenty of napkins and perhaps even
fingerbowls for people to wash their hands.
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